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Bake the fluffiest bread this weekend!

Sourdough challah—definitely not traditional, but definitely quite special—goes beyond its beautiful braided appearance. The flavor complexity from natural fermentation transforms what's typically a sweet, straightforward bread into something with real depth and character.

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But here's the challenge every baker faces: achieving that perfect balance between a dough that's workable enough to braid cleanly and a finished loaf that's irresistibly soft and pillowy. Too wet, and your braid becomes a mess. Too stiff, and you'll end up with a dense, heavy loaf.

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The secret lies in understanding how sourdough fermentation actually strengthens dough structure while creating tenderness. It’s counterintuitive, but the long, slow fermentation develops both the gluten network you need for braiding and the enzymatic breakdown that creates that coveted soft crumb. Plus, a lotta flavor, too.

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When developing this recipe, I also decided to add a small tangzhong (that's the pre-cooked flour technique from Asian baking), which adds significant softness and keeping quality to this delightful bread (it lasts for a week when wrapped).

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Definitely don’t miss the video in the recipe, too. I walk you through each step, showing exactly how to handle the dough at every stage.

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Even if challah isn't part of your regular baking rotation, this sourdough version might just change that.

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Read on!

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In this week's newsletter:

• Recipes: Sourdough challah, Pain de Mie
• Article: Why Challah Isn't Just Bread
• Baking Help: How can I keep dough warm in a cold kitchen (OR, how to keep dough cool in a warm kitchen!)

☁️ Sourdough Challah

Over the past year this has been a bread I return to time and time again. The soft texture coupled with the golden crust is a showstopper.

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Oh, and don’t sleep on saving a few slices for French toast. I slice it thick, leave them out on the counter overnight to get slightly stale, then in the morning make a custard-style French toast that’ll rival the best any restaurant can offer.

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GET CHALLAH RECIPE

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🍞 Why Challah Isn't Just Bread

If you’re interested in the history of this intriguing bread, historian Eric Pallant takes us on a journey through one of Judaism’s most cherished culinary traditions.

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READ ALL ABOUT CHALLAH

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🍞 Pain de Mie

After making my sourdough challah recipe, I feel like my pain de mie is almost like challah in a pan, but it’s definitely a different bread with quite a different set of ingredients.

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It’s certainly one of my favorite breads to make, a real staple in my kitchen for soft sandwiches and the best toasting bread.

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GET PAIN DE MIE RECIPE

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👋🏼 Join The Baker's Corner Community

Come chat with the best baking group on the 'net. In fact, members got early access to this recipe and provided me with helpful feedback when finalizing ingredients and ratios as we worked on this together. Plus, get all my baking software tools, the full recipe archives, and much more.

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JOIN THE COMMUNITY

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💬 Member Discussion of the Week

At 64°F inside, your dough is probably moving much slower, which explains the struggles with bulk fermentation. But don’t worry, you're not alone—this happens to many of us during the colder months (as you saw in my email!).

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Try warming your mixing water slightly to help the dough reach the right final temperature after mixing. Even just a few degrees can make a big difference. Another option is to use your oven with the light on as a makeshift proofing box—it’s a little trick I rely on when my kitchen feels like a freezer.

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🛟 2 Ways I Can Help You Today

• With the sourdough challah above, I use the poke test to determine when it's ready to bake. But this technique is also helpful for any bread you're baking, even if they're proofed in the fridge.
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• Want to bake sourdough just on the weekend? Check out my sample weekend baking schedule to do just that.

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I hope you enjoy this challah!